On a menu turned in to kitchen by banquet dept for a wedding years ago

""NO M.S. G. IN ANY FOODS OTHERWISE GROOM WILL DIE //////?????? I wonder if he did?

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

We had a customer call the next day and told the manager that while at the buffet he had some meat dish with red cabbage that he claimed was sour.. It was sauerbraten???????

God bless the public.!

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Chef EdBOver 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume). Well versed in all facets of Continental Cuisine...

Then there was this lonely customer who always complained from the time she showed up without reservations every Wednesday at 8:00 PM when the place was packed and we all were busy.

She was always alone and very demanding and we did get used to her complaining.

Once when she did not complain we all were surprised and I wanted to know what happened. I left the kitchen and went into the dining room and asked this lady why she was so pleased with everything this evening and I asked her why she did not complain about anything and she replied to me ,almost blushing

I had this one customer who always ordered, regardless of how busy it was, an arugula salad WITH THE STEMS PULLED OFF. Then she had the audacity to complains that it takes too long, even on busy saturday nights no less.

At rather Hoity toity Restaurant that I worked in the Chef would call in the Order Starting with " Somage " and once the order was called the Kitchen would answer at once " Oi " , one day one of the waitresses asked us which one of you is named Somage ??

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language

We get an order for a filet mignon. The ticket says... 8oz Filet - Medium - w/ Push. We ask the server. "Uh, WTF is this 'with push'"? She says the customer said that she wanted it cooked medium but make sure and push all the blood out of it. She doesn't want ANY blood. "Ok?" we say and get right on it. After it's cooked we plate it up and the lead says "Make sure and puuuuush it!!!" I push it. Nothing happens. He says "HARDER!" I squish it with my palm and a little blood comes out. He says "No, get all that fuckin blood out!" I do like a CPR push. Pumping it. More blood comes out but we can tell there's more blood inside. He's says "Just smack it good." So I pound down on it with my fist. Blood spatters everywhere! We all bust out laughing. The other cook comes up and gives it another wack. The steak is still intact for the most part, just tenderized. The lead comes up and punches it as with about as hard as he could. Blood flies everywhere and the steak is seriously fucked up and mangled after that punch. I yell out "Oh, shit!" As I see that I'm going to have to start over. I see the bottom exterior of the steak is still mostly intact and I say "Just flip it over and put it back together!" So, I flip it over and bunch it together to resemble a steak again. Surprisingly, it looked like three guys didn't just beat it after I re-assembled and re-plated it. It looked perfect! We all stare at the plate and bust up laughing again at the perfect looking steak and send it out.

Sure enough, the server comes back with a disappointed look on her face after the lady complains. The complaint was...not that it was falling apart and beat up. She wanted it cooked more. She says "She wants it cooked medium still. Just more well done, NOT 'well done'. With less blood." So we say "Uh, like mid-well?" The server leaves to clarify that. She comes back. She says "No, not medium well or well done. She wants Medium. But cooked more and with less blood." We just stare at her with a blank look and jaws dropped.

Then the server says... "She liked how you guys pushed it, though. It was really tender, she says."

They are getting all the nutrients though.. Chef's must be aware of the needs, how crazy they seem, of our guest's. I can actually see many of those ingredients work on a plate, let alone a sammich that plays well on the "fill me up" tip =)

My wife was a Maitre D on a cruise ship sailing in the Carib.The main oil feed to the engines fractured then exploded as they were serving desert.The Master ordered all passengers to their muster station. She was asked by a pax if she could take her desert with her.

And just like having steaks ordered at two different temps, I've recently delt with that with our eggs... There's 2 per breakfast plate so a lady asked, "I want one egg scrambled and one egg frieds..."

its a boring night at the restaurant around Wednesday so its not really busy and then the order came...1 redwine risotto but without red wine..hmm how am i suppose to do that chef???1 rib eye steak medium rare. and then the plate cameback because the customer said it has blood...haha..me is like ohhkayyy....

Do you like the taste of rolled oats plain out of the container? This is what oat milk tastes like, it's healthy and delicious, kind of like an oatmeal cookie. Yes, this is a rather "wierd" request for a restaurant but it could be worse ... how about fried goat liver on rye bread?

She was one in a party of ten, they wanted a la carte. They all ordered except the Lady who would not eat Veal. The others encouraged her to choose something, the waiter encouraged her to choose meat or fish then decide. She asked questions, where did the meat come from, or when was the fish caught, what was in the sauce, who would cook it? The other nine people were beginning to get antsy, wriggling in their chairs, virtually telling her what to have, she was obdurate 'I DO NOT EAT VEAL' she said again and again. She chose.......... And said 'I'll have the Calves Liver, pink mind!'

Did someone in the kitchen make a comment about liver from a silly cow?

I had someone literally break down and cry because his linguine was not spaghetti.
''I can' the eat linguine''.
''I'm sorry sir, but spaghetti is not on our menu''
''This is unacceptable, I'm never coming back! ''

When ever someone played the allergy card I would always ask if they brought their epi-pen with them, letting them know that I take allergies VERY seriously. The true allergists would confirm that they had one, or they would smile understandingly, say no but let me know the kind of reaction they were trying to avoid. The ones who did not know what an epi-pen is were not allergists, just looking for special treatment. By treating the allergy request VERY seriously, while letting them know I would be happy to give them whatever they wanted, they usually learned that a food allergy was not to be taken lightly by anyone.